Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 13861 | 2024-03-03 00:54:54 | 104.15 | 97.5% |
| 13009 | 2023-11-18 19:45:14 | 98.11 | 96.7% |
| 10224 | 2023-05-31 19:04:41 | 106.10 | 96.7% |
| 6399 | 2023-03-11 16:48:02 | 99.89 | 97% |
| 3389 | 2022-06-29 19:04:21 | 103.71 | 98% |
| 522 | 2022-03-22 18:53:58 | 95.56 | 98% |